Winter coleslaw
Serves 6-8 It’s hard to believe how many types of cabbage there are, and they cover all the year, from the early spring greens through to the hardy winter cabbages. Remember, don’t overcook your cabbage, whatever the variety – it should still have a bit of bite to it. Always cut out the core of any cabbage before slicing and if you’re eating it raw, make sure you shred it finely.
Red cabbage is perfect for strong flavours as it’s such a robust vegetable. It will stand being slow cooked or pickled, but is good eaten raw as well. This winter coleslaw is perfect for a buffet – full of colour and wintry flavours.
Ingredients
■ ½ a small red cabbage
■ ¼ small white cabbage
■ 1 small red onion, finely sliced
■ 1 red pepper, finely sliced
■ 1 large carrot, peeled and grated
■ 1 red eating apple
■ 50g (2oz) dried cranberries
For the dressing
■ 4 tbsp low fat natural yoghurt
■ 3 tbsp low fat mayonnaise
■ 2 tbsp cranberry sauce
Method
● Peel off the outer leaves of the cabbages, then use a really sharp knife to shred them as finely as possible. It helps to cut the cabbage into quarters first. Put in a very large bowl.
● Add in the onion, pepper, carrot, and dried cranberries and toss everything together.
● In a small bowl, mix together the dressing ingredients until creamy and smooth.
● Halve and core the apple, then chop fairly finely, leaving on the peel. Add to the cabbage bowl.
● Spoon in the dressing and carefully try to coat all the ingredients. At first it looks as if it won’t be enough, but persevere!
● Pile into a serving bowl, then cover and pop in the fridge for an hour to let the flavours mingle together.